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Hearty Macaroni Salad


1/2 cup macaroni
1/4 lb. luncheon meat, cubed
1/2 cup canned peas
1/2 cup chopped celery
1/4 lb. cheddar cheese, shredded
1 Tablespoon chopped onion
1 Tablespoon minced parsley
1/4 cup chopped green pepper
salt and pepper, to taste
1/3 cup mayonnaise
1 hard boiled egg, sliced

Cook macaroni until tender; drain. Combine macaroni, luncheon meat, peas, celery, cheese, onion, parsley and green pepper in bowl. Add salt, pepper and mayonnaise; toss lightly. Chill until ready to serve. Garnish with egg.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.